It’s no secret that snacks like potato chips and granola bars are bad for you because they contain chemical preservatives and additives. But you may also be inadvertently hurting the planet by buying processed snacks.

That’s because the entire process of manufacturing junk foods is harmful to the environment. For instance, in the United States alone, non-biodegradable containers and packaging made up more than 82.2 million tons of waste in 2018. These are what manufacturers used to package processed food.

But shrinking your contribution to the food packaging waste problem doesn’t mean you have to give up snacks altogether. You can easily bridge the gap between satisfying hunger and helping the environment through something called sustainable snacking.

What is sustainable snacking?

Sustainable snacking is snacking in a way that’s healthy for your body and sustainable for the planet. It’s a way for you to still enjoy your snack time without adding more waste to the environment or supporting an industry that pollutes it. However, not all snacks are truly sustainable.

For a snack to be sustainable, it should meet the following criteria:

• Sourced locally – Sustainable snacks are sourced locally. According to the Farm Bill of 2008, food is considered local if it was grown in or transported from the same state or within a 400-mile radius. Local food is fresh, greatly lowers transportation costs and benefits the local economy.
• Non-GMO – Processed snacks usually contain ingredients derived from corn, soy and canola. However, the vast majority of these crops are genetically modified (GM). GM foods cause ecological damage and are associated with various health risks. Opt for snacks with a “non-GMO” verified seal.
• Organic – Sustainable snacks are made with organic crops. Organic crops are plant-based foods that weren’t treated with pesticides nor grown with the help of chemical fertilizers.
• Nutritious – Sustainable snacks should be good for your health. If a snack contains grains, for instance, the grains must be whole and not refined. Always read the label and check the ingredients. There should be little to no additives, otherwise the food is heavily processed.
• Uses eco-friendly packaging – Some manufacturers use eco-friendly packaging to help minimize the waste they produce. Some brands have also started looking into innovative packaging solutions made from biodegradable materials like seaweed, cornstarch and mushrooms.
• Made through sustainable practices – A snack isn’t truly sustainable if it was made by workers that don’t get proper compensation or workers that operate in unsafe environments.

Simple recipes for sustainable snacks

If you want to get into sustainable snacking, you can either shop locally or make your own snacks at home. Try these two recipes for grab-and-go-snacks that are good for both you and the environment:

Protein-packed granola bars

A granola bar is ideal for busy mornings. It gives you energy to start the day and fiber to see you through lunch. But don’t go for granola bars in vending machines. Here’s an easy recipe for clean, healthy granola bars:

Ingredients:

• 2 cups rolled oats
• 1 cup sliced almonds
• 3/4 cup chopped dried fruits
• 1/2 cup sunflower seeds
• 1/2 cup wheat germ
• 1/2 cup raw honey
• 1/4 cup coconut sugar
• 2 tablespoons melted unsalted butter
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt

Preparation:

1. Lightly butter a 9×9 baking dish. Set aside. Preheat the oven to 350 F.
2. In a bowl, mix oats, sunflower seeds, almonds and wheat germ. Spread onto a cookie sheet, then place in the oven. Toast for 15 minutes, stirring occasionally.
3. Mix honey, coconut sugar, butter, vanilla extract and salt in a saucepan. Cook until sugar has completely dissolved.
4. Once the oat mixture is done toasting, remove it from the oven. Reduce the heat to 300 F.
5. Add the oat mixture to the mixture in the saucepan. Add the dried fruits and stir to combine.
6. Pour the mixture into the buttered baking dish. Spread evenly and bake for 25 minutes.
7. Once done, remove from the oven. Let cool completely, then slice into bars. Serve.

Cold quinoa salad

Quinoa is naturally rich in fiber and protein, two essential nutrients you should get from healthy snacks. It’s also the perfect food for when you’re too hungry for a granola bar but not hungry enough for a proper meal. Here’s a simple cold quinoa salad recipe for you to try:

Ingredients:

• 2 bell peppers, diced
• 1 large zucchini, diced
• 1 large red onion, diced
• 1 spinach head, chopped
• 2 cups uncooked quinoa
• 1/2 cup extra-virgin olive oil
• 1/2 cup crumbled feta cheese
• Zest of 1 lemon
• Ground black pepper
• Salt

Preparation:

1. Rinse and drain the quinoa. Place in a large saucepan and add 3 cups of cold water. Bring to a boil. Cover, reduce heat to simmer and cook for 15 minutes. Remove from heat and leave with the lid on for 5 minutes. Fluff with a fork and set aside.
2. Heat 2 tablespoons of olive oil in a skillet. Add bell peppers and zucchini. Cook for 3 minutes. Add onions and continue cooking until the bell peppers and zucchini are tender but still crunchy.
3. To a large bowl, add the quinoa and cooked vegetables. Add lemon zest, cheese and the remaining oil.
4. Add chopped spinach. Season to taste with salt and pepper. Serve in half-cup portions.

Snacking gets a bad rap because it’s linked to things like weight gain and junk food. But it can be good for both you and the environment if done right. Shop locally for healthy, sustainable snacks or make some yourself using the recipes above.

Sources:

Earth911.com

OrganicFacts.net

GreenBusinessBureau.com